This is my go-to Easy Homemade Bread recipe that always turns out great, uses simple pantry ingredients and makes my house smell amazing. The bread is so fluffy, delicious and is perfect for sandwiches.
An easy homemade bread recipe is the perfect place to start if you want to start making bread from scratch. There's something so satisfying with making your own bread - it is absolutely amazing. I love experimenting with all kinds of recipes for bread, but when I'm in the mood for simplicity, this is the one I go for.
Jump to:
Why You'll Love This Simple Bread Recipe
Perfect for beginners: If you’re new to baking bread or just want an easy recipe, this is the perfect place to start.
Quick and easy: This recipe is a breeze—there aren’t many steps to follow, so you can enjoy fresh homemade bread without spending hours in the kitchen.
Absolutely nothing like homemade bread: Freshly baked bread is a game-changer. It’s amazing with Homemade Strawberry Jam or alongside a warm bowl of Chicken Noodle Soup.
A family favorite: Baking a loaf of bread brings everyone together—there’s nothing like the smell of fresh bread filling the house. You’ll have the whole family crowding around the kitchen, ready to grab a warm slice!
Ingredients:
- warm water (110-115 degrees Fahrenheit) - This temperature is perfect for activating the yeast without killing it—just warm enough to help it get to work.
- dry yeast (active dry yeast or instant yeast) *see note below
- sugar - Regular granulated sugar works fine, but I often swap it for honey.
- oil - Any neutral oil works, but I like using olive oil best, followed by avocado oil.
- flour - Bread flour is the best choice for a chewy, airy texture, but all-purpose flour works too.
- salt
The complete list of ingredients and their exact measurements can be found in the recipe card below.
Active Dry Yeast vs. Instant Yeast
They are very similar and can be used interchangeably in recipes. However, active dry yeast needs to be dissolved in warm water first, before using it in a recipe. Instant yeast can be added in dry.
If you're not sure which yeast you have, just add it to warm water first to be safe. The water should be about 90-110 degrees Fahrenheit. If the water is too hot, it will kill the yeast and your dough won't rise.
Is Your Yeast Still Active?
It's such a bummer if you make the bread dough and then wait and wait and it doesn't rise.
To check if your yeast is still active, sprinkle the yeast into some warm water (100-110 degrees Fahrenheit) with a little bit of sugar. Set it aside for 5-10 minutes. It should rise and foam up. It’s ready to use! If your yeast doesn’t do that, it’s time to get new yeast.
P.S. Store your yeast in the refrigerator or even your freezer so it stays fresh longer.
How To Make Homemade Bread
- Dissolve the yeast in the warm water with half of the sugar. (If you're not sure if your yeast is good, set it aside for about 5 minutes, it should foam up.)
- Mix the liquid ingredients. Pour the water with yeast into a large bowl of a stand mixer. Add the rest of the sugar and the oil.
- Add the dry ingredients. Mix in half of the flour, starting on low speed until it’s well combined. Gradually add the remaining flour and salt, continuing to mix until all the flour is fully incorporated. Knead the dough for at least 5 minutes, up to 10 minutes, if you're doing it by hand.
- Set the dough aside to rise until doubled in size, anywhere from 30 minutes to 1 hour, depending on the temperature in your home. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
- Shape the dough. When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be roughly the width of your bread pan. Roll it up tightly, starting with the short side until you have a neat loaf. Place it seam side down into your bread pan. (Mine is about 9 X 5 inches)
- Set aside to rise until doubled again. The dough should rise slightly over the edges of the bread pan.
- Bake in the preheated oven for 23-25 minutes. Enjoy!
Expert Tips
Here are a few tips that make this easy bread recipe even more simple and perfect.
Oil the bowl: Before setting your dough to rise, brush a little oil on the bottom and sides of the bowl. This helps the dough come out easily once it’s risen, making the process much smoother.
Cover it up: Use plastic wrap (or a shower cap) to cover the bowl. This will keep the dough from drying out and create a nice, moist environment for it to rise properly.
Roll up the bread dough before placing it in the bread pan to rise. While it may seem like an extra step, rolling the dough helps create better structure. Dough that’s simply plopped into the pan tends to be denser and lacks the structure needed for a light, airy loaf. By flattening the dough into a rectangle and rolling it tightly, you’ll achieve a neater shape, a more tender crumb, and a loaf with better structure.
When you get the bread out of the oven, brush the top with butter. It will be even more delicious, but will also make the bread have a glossy finish and will make the crust softer.
Quick Ways to Speed Up Dough Rising
Want your dough to rise faster? Here are a couple of my secret tricks to speed up the process ☺️.
- Use a Heated Blanket: Wrap your dough bowl in a heated blanket. This creates a cozy, warm environment that helps activate the yeast, so your dough rises faster.
- Use a Warm Garage or Laundry Room: A warm garage or small laundry room can work wonders for dough rising. These spaces often stay cozy and warm, providing the perfect environment for the yeast to activate and help your dough rise faster.
- Try the Instant Pot for Faster Rising: If you have an Instant Pot, place the dough inside the inner chamber and set it to the yogurt setting. The warm temperature (around 100°F) creates the perfect environment for your dough to rise in about half the usual time. It’s a quick and efficient way to speed up the process.
Frequently Asked Questions
Cover the bowl and the bread pan with plastic wrap. You can also brush the top of the dough with oil for extra insurance.
Homemade bread doesn't have any preservatives in it like store bought bread, so it will not stay fresh as long. (This is never a problem in our family - it's so delicious, it gets eaten much faster!)
Store the bread in a paper bag or wrapped in a clean kitchen towel if you don't want it to get softer. It will last at room temperature for a few days.
If you want to keep it fresh longer than 3-4 days, store it in the refrigerator for 7-9 days.
Yes! Bread freezes really well. Make an extra loaf and freeze it, or, cut a loaf in half if you have a smaller family. Make sure the bread is wrapped tightly, preferably in multiple layer. Freeze for 1-3 months. Here's a detailed post all about how to freeze bread.
Thaw at room temperature. (Remove the bread from the bag/container, wrap it in a towel while thawing, so it absorbs any condensation.)
If your bread has big air pockets or gaping holes, it’s likely that the dough wasn’t rolled up tightly enough. Make sure to roll the dough snugly when shaping it before placing it in the pan. This helps eliminate large air pockets and ensures a more even crumb, giving you a soft, uniform texture.
More Delicious Bread Recipes You Will Love
Easy Homemade Bread Recipe
Ingredients
- 1 cup warm water (110-115 degrees F)
- 2 ¼ teaspoon dry yeast
- 2 Tablespoons sugar or honey
- 2 Tablespoons oil olive oil, avocado oil (any neutral oil will work)
- 3 - 3 ¼ cups flour bread flour or unbleached all purpose flour
- 1 teaspoon salt
- butter optional, for brushing on top of bread
Instructions
- Warm up the water until it's a nice, bath water temperature. (See note.) Sprinkle in the yeast and half the sugar. Mix it until the yeast and sugar dissolve. The yeast should get foamy within a few minutes.
- Pour all the liquid ingredients (water, yeast, sugar and oil) into a large bowl of a stand mixer and mix to combine.
- Add half the flour to the bowl and start on low speed and mix the dough with a dough hook attachment, until the it comes together. Add the remaining flour and salt, gradually increasing the speed and knead the dough for 5-10 minutes.
- Brush the bowl and coat the dough in a little bit of oil, cover the bowl with plastic wrap and set aside to rise until it doubles in size 30-90 min.
- Preheat the oven to 375 degrees.
- When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be about the width of your bread pan. (I use a 9 X 5 inch bread pan.)
- Roll it up tightly, starting with the short side and then place it seam side down into a greased loaf pan.
- Cover loosely with plastic wrap or a towel and set aside until the dough doubles once again, 30 minutes to an hour.
- Bake in the preheated oven for 23-27 minutes.
- Take the bread out of the bread pan within 5 minutes and let it cool on a rack. Brush the top of the bread with butter to make it more glossy and to make the crust softer.
- Store the bread, wrapped or in a bag, at room temperature, for 3-4 days. Store in the refrigerator if you need it to last 5-9 days. Bread can also be frozen for 1-3 months.
Notes
- Water Temperature: The water should be between 110-115°F. This is the ideal range for activating the yeast without killing it. If it’s too hot (above 120°F), it could kill the yeast; too cold, and it won’t activate properly. You can check the temperature with a kitchen thermometer or test it by dipping your finger in—it should feel warm but not hot.
- Bread Flour vs. All-Purpose Flour: Bread flour has a higher protein content, which gives the bread its chewy, airy texture. If you don’t have bread flour, all-purpose flour will work just fine, though the loaf might be a little softer. If you have access to it, I recommend using bread flour for the best results.
- Sweeteners: You can substitute honey for sugar in this recipe if you prefer. Honey adds a subtle sweetness and can give the bread a slightly richer flavor.
- Optional Step - Brush with Oil: Before baking, you can brush or spray the top of the dough with a little oil. This will help create a more golden crust and prevent the dough from sticking to the plastic wrap.
If I had to choose my most favorite recipe from your website it would be this bread recipe. Thank you Olga 🙏🏻 I’ve been making this bread for years now and don’t remember the last time we bought bread in the store. I make it at least once a week. And if we run out of it , it doesn’t even cross our minds to buy any at the store 😁 Our whole family loves this bread so much! At this point I could make it with my eyes closed 😂 Very grateful for your hard work that makes it easier for the rest of us 🙏🏻❤️
Hello Olga,
I’ve always wanted to learn how to make bread, I saw your recipe, I read through it and figured I would be able to make this, I only did the single loaf cause I didn’t want to mess up too much ingredients. I followed the instructions perfectly and received a beautiful loaf of bread and it tastes amazing, my husband said it was good. Thank you for such a clear cut recipe.
Thank you so much for your kind words, Rosalie! I’m so happy to hear that the recipe worked out for you and that your husband enjoyed the bread! It’s wonderful that you took the plunge and made your first loaf. I totally understand starting with a single loaf to play it safe—it's always great to feel confident with the process. Thanks for sharing your success, and I’m thrilled the recipe was clear and easy to follow. Happy baking!
Hi Olga,
Thank you for sharing this recipe.
I got your recipe since December but I've been putting off trying it, mainly because of time. I'm a lawyer in Nigeria. Today, I won't be going to the office till later so I tried the recipe out... It turned out well and I have enjoyed a loaf.
However, the bottom of the bread seemed quite hard and thick. I enjoyed it though, but I believe it wasn't meant to be like that... What went wrong?
Thank you.
i taught myself to make bread for the first time using this recipe. it comes out perfect every time. thank you so much
Wow, I’m so thrilled to hear that you taught yourself to make bread using the recipe, Sonya! 😊 Thank you so much for taking the time to write. I’m so happy the recipe worked well for you, and I hope you continue to enjoy baking. Thanks so much for the kind words!
Hello Olga. I already make this bread several times and it always comes out tasty and perfect. Thank you for sharing this recipe with us.
Hi Oksana, I’m so happy to hear that the bread turns out perfect every time! Thank you for making it and for your kind words – I’m glad you’re enjoying the recipe!
I’m using Pullman pans so I’m s the second rise different?
Great question! I don’t actually have a Pullman pan, so I can’t say exactly how much time it will take based on experience. Even with the Pullman pan, you’ll still want to allow for that second rise before popping it in the oven. Happy baking, and I hope your bread turns out wonderfully! I'd love to hear your experience once you try it.
Hello Olga, thank you so much for this recipe! I've made this bread at least ten times, and it turns out great every time. It is super easy to make and does not take a lot of time (relatively.) My kids love it and call it "the bread with the moon." It's because when I cut a loaf, there is a hole in the middle in the shape of a crescent. 🙂 Thank you once again!
That's so wonderful to hear, Irina! I'm so glad your family enjoys the bread, and I absolutely love the story behind "the bread with the moon." How sweet that your kids have such a fun name for it! 🌙 It really makes the whole experience even more special. Thank you for taking the time to share this, and I hope you continue making it for many more delicious moments
Hi Irina, If you don't want the hole in the middle of the bread, don't roll the dough but just knead it into a long oval and put into the brad pan and the hole will never appear. It happens because you rolled the dough loosely instead of tightly. I make mine without rolling and it looks the same as a real loaf without holes. I don't know why she rolls hers at all. No one I know does and their bread is great too.
I found this recipe yesterday and made it! We're very happy with how it turned out.
Hi Lorinda,
Thank you so much for trying the recipe! I’m so happy to hear that the bread turned out well and that you're happy with it. There’s nothing like fresh, homemade bread! I hope you continue to enjoy it and find more delicious recipes to try here too.
Wonderful bread recipe! Unbelievably simple. It slices so well for sandwich bread and is such a beautiful bread. I was able to treat my baby to fresh-baked bread for the first time and this is what I used and baby just loved it, especially the crust. I will even be able to slice it and freeze it and then just take a couple slices at a time!
I use Canadian flour and saw a comment mentioning how we will need to use less than the 3/3.5 cups and it's true, I added more warm water so my mixer would take 3 cups, but I think next time I will try 2.5. I also saw someone successfully made cinnamon swirl bread with this recipe! I am going to try that tomorrow.
Thank you for sharing :D!
Hi Natalia,
Thank you so much for your kind words! I’m thrilled to hear that the bread worked out so well for you, and how sweet that your baby loved it—especially the crust! It’s always such a joy to be able to share homemade bread with the ones you love.
It’s great that you found the right flour adjustments for your Canadian flour. The cinnamon swirl idea sounds amazing, and I’m so excited for you to try it! Thank you for sharing your experience, and I’m so glad the recipe is helping you make fresh bread at home.
Happy baking, and enjoy that cinnamon swirl bread!
This homemade bread recipe looks incredibly inviting, I love how straightforward it is, making it perfect for bakers of all levels. The idea of enjoying warm, freshly baked bread right out of the oven is so comforting. I can’t wait to give this a try and fill my home with that amazing aroma.
So happy to share these recipes with all of you! Homemade bread is so special.